Description
Moroccan Beet Salad is a vibrant and refreshing dish that beautifully marries earthy roasted beets with zesty citrus and fragrant herbs. Ideal for any occasion, this unique vegan salad is not only easy to prepare but also perfect for meal prep, allowing you to enjoy its delightful flavors throughout the week. With its stunning presentation and burst of freshness from ingredients like orange juice, mint, and cilantro, this salad is sure to impress your guests or brighten up your lunch.
Ingredients
Scale
- 5 medium red beets
- 2 teaspoons orange zest
- ½ cup fresh orange juice
- 1 tablespoon extra-virgin olive oil
- 1½ teaspoons ground cumin
- 1 teaspoon kosher salt
- ½ small red onion
- ¼ cup fresh mint leaves
- ¼ cup minced fresh cilantro leaves
Instructions
- Preheat oven to 400°F.
- Wrap each beet in tin foil and place on a baking sheet. Roast for 40 to 50 minutes until tender.
- Allow beets to cool, then peel and cut into 2-inch pieces.
- In a large bowl, whisk together orange zest, orange juice, olive oil, cumin, and salt.
- Add beets, red onion, mint, and cilantro; toss until well coated.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg